Faz fans out: Danville”s Faz Poursohi has been part of the Bay Area restaurant scene since 1981, when he was recruited to become executive chef of MacArthur Park in Palo Alto. He has since launched eponymous restaurants in Danville, Sunnyvale, Pleasanton and Oakland (and bought MacArthur Park). Until now, he hasn”t owned a place in the region”s most populous city. That will change in mid-July when he opens a Mediterranean medina-style space, Faz Restaurant & Bar, in San Jose”s northern high-tech corridor at The Verdant. It”s a new apartment village at the intersection of technology giants, light rail and sports (Levi”s Stadium is two miles away).

The menu is evolving from Mediterranean pastas, kebabs and flatbreads to include such Poursohi family favorites as Persian leg of lamb with pomegranate sauce and vegetarian Persian noodle soup. You can keep up with the construction progress at 181 E. Tasman Drive via http://fazrestaurants.com.

Sweet stuff: Just in time for summer, there”s a lot of icy action. In Danville, the new Crafts Creamery is making custom ice cream creations the cryogenic way, and the choices will please the dairy-averse. Select a base (fruit-based granita; nondairy coconut; non-GMO organic; low-fat; or premium), pick from more than 40 flavors (from adzuki bean to tropical punch); then choose candies, nuts, fruits or sauces to add in. Would chai tea ice cream with yogurt pretzels and Nutella be over the top? Nah, not here. They”re open from noon to 9 p.m. daily at 100 Railroad Ave.

And the popular CREAM, maker of customized ice cream sandwiches, has its first Oakland location. You”ll find the mix ”n” match options (20 ice cream flavors, 20 cookie variations, 24 add-ins) at 6300 College Ave. in the new Safeway complex.

Global menu: While sailing the world, entrepreneur Steve Bonner developed a palate for global cuisines, and he decided to share that vision. He bought a cool lighting gallery in downtown Campbell and has transformed it into The Socialight, a restaurant and wine bar with international flair (and, of course, cool lighting fixtures).

Bonner and executive chef Lee Hernandez (formerly of Palacio in Los Gatos) are offering an ambitious menu that includes Peruvian ceviche and Filipino adobo pork riblets as appetizers; Indian curry-lentil soup and a French seafood chowder at lunch; and entrees that cover a wide territory, with Spanish paella, Italian osso buco, Argentine bife de chorizo steak, even the rarely seen South African bobotie, a casserole of ground beef, curry, chutney and bay leaves. If you lack Bonner”s and Hernandez”s adventurous palates, there are seafood, salad and comfort food offerings. Oh, and the star on the dessert menu appears to be an all-American apple pie hot from the oven. Open daily for all three meals, until 10 p.m., at 368 E. Campbell Ave.